The simplest way to sharpen a knife that has a smooth, nonserrated blade is to use a sharpening stone, available at Bed Bath & Beyond and other cooking-equipment stores. Average cost is $45. The easiest way to use the stone is to place a cutting board on a counter and put the stone on the board. (Put a wet dish towel under the stone to keep it from moving.) Drag the knife along the stone at a 22.5° angle (most new knives have a factory edge with a precise 22.5° angle), starting at the tip of the knife and ending at the handle. Do one side, then the other, for a total of 20 passes.
A knife has a sharp edge when it easily can cut an onion or tomato without pressure. On average, a knife needs to be sharpened two to three times a year. This, however, depends on how often the knife is used and how it is handled.
Alternative: The Chef’s Choice electric sharpener has guides that keep the knife at the proper angle. There are several different models, ranging from about $40 to $170. It is available at most kitchenware stores and online.
To sharpen serrated knives: Sharpening a serrated knife is different from sharpening a straight knife. Each groove must be sharpened separately. There is a special small file for this purpose called a sharpening hone. It looks like a small screwdriver and is available online for $15 to $20. You may just want to replace a serrated knife whenever it seems dull or about every five years (unless your knife is a very good one). Some electric knife sharpeners, including some models of Chef’s Choice, sharpen serrated knives.
Before or after every use, draw the knife across a knife steel. This is a steel rod with a handle. It usually comes with a knife set, or you can buy one separately for about $15. Hold the knife at a 22.5° angle, and draw it against the steel about four to five times on each side. This hones the blade. If you look at a knife with a magnifying glass, you will see hundreds of microscopic teeth. Each time a knife is used, the teeth become crooked and honing the blade straightens them. It keeps the knife sharp and reduces the need to sharpen it.
Keep edges protected. If the knives are loose in a drawer, they may bump against one another or other utensils, which could dull or damage the knives. Store knives on a magnetic bar attached to a wall. They are readily available so that you can quickly select the one you need. A knife block is another good alternative. Make sure that the knives are dry and clean before placing them in the block — otherwise, bacteria can develop. Wooden drawer inserts made for knives are also good. It is always best to hand-wash knives.
